Weekend Eats (Appetizer food)

Happy Sunday everyone!

Another weekend is over. 

One more week and we will see if the lockdown will be over.

...Or extended.

How did your weekend go?

For us, well..

Like always, Food is probably the highlight.

We decided to have Finger food/Appetizer food kind of weekend!

I love it when we do this. 

Perfect for drinking days and movie days!

Our favorite Cheese board.

Last Christmas I bought a bigger Cheese board. 

Hubby wasn't home that time so I decided to make some again.

He helped me make it and it was such a fun time!

There is so many inspiration in Pinterest, Google if you are looking for one. 

I love how it makes you creative with these boards. 

Then, I also made a few dish to add. 

This awesome Crostini was so good.

We never had one with Pesto so I thought this was very interesting.

It was soo good!

Tomato Pesto Cream Cheese Crostini

Ingredients:

• 1 large French baguette, sliced into 1/2 inch slices
• Oil spray
• 2 teaspoons garlic powder
• 1/2 cup whipped cream cheese
• 1/2 cup high-quality pesto
• 2 cans RO*TEL Original Diced Tomatoes and Green Chilies, well drained
• 2 tablespoons parsley

Directions:

1. Preheat oven to 350 degrees. Spray bread with oil spray to lightly coat. Sprinkle with garlic powder and bake in the oven for 8 minutes until breads are toasted.
2. Remove from oven and spread with cream cheese, then pesto. 

         3  Mix together tomatoes and parsley and spoon onto toasts. 

         4. Optional: breads can be eaten cold or heated in the oven for about 5 minutes to warm      

          ingredients.

And of course, You have to have some dip for Appetizer day. 

I have mangoes in the fridge all the time now so this is the easiest one to make.

So good guys, It did not disappoint.

So easy to make!!!

Mango Salsa

Ingredients:

• 2 Mangos, diced (ripe)
• 1/2 small Red Onion, diced
• 1 Red Bell Pepper, diced
• 1 Jalapeño, de-seeded and membranes removed, diced
• 1 bunch Fresh Cilantro, diced
• 1/4 teaspoon Salt
• juice from one Lime, (small)

Directions:

1. Combine the mango, red onion, bell pepper, jalapeño and cilantro in a medium size bowl.
2. Sprinkle with salt, and the lime juice. (start with juice from 1/2 a lime first, then taste and add more lime juice as desired).
3. Stir to combine.
4. Allow the salsa to chill in the fridge for at least 30 minutes prior to serving, this gives time for the flavors to blend and the fruit and peppers to soften in the lime juice.
5. Store covered in the refrigerator for 2-3 days.

These are also perfect for days when you have friends at home.

It was such an amazing dinner. 

Hubby definitely has the best ideas ever. 

Let me know if you tried it!!!

xoxo

-Jen

Spinach and Artichoke Gnocchi

Hello friends!

How's your week going?

Made another special dish tonight...

Yup, I'm on a roll.

To be honest, this does feel good.

To be able to cook a lot more like the old times back in the US.

I love cooking, it feels so therapeutic to me.

Anyways, Today's dish is another Gnocchi dish.

Well, since my husband does most of the food shopping.

He shops so different to me.

I like to be exact with my recipe because I don't want anything to go waste.

Well him... He buys double most of the ingredients so here we are.

I have to make another Gnocchi dish. 

That's not a bad thing though.

The boys love Gnocchi, I do too!

Too bad my husband didn't get to taste this because the boys loved it too much. haha!!

This Gnocchi dish is made with Spinach and Artichoke.

I like sneaking some vegetable on my dish so the boys will get to have some veggies on 

their dish.

They didn't even to notice it! haha

Spinach and Artichoke Gnocchi

Ingredients

• 1 (8.8 ounce/250g) block of cream cheese softened
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 cup low-sodium chicken or veg broth
• 1 pound potato gnocchi
• 1 (14 fluid ounce) can artichokes (packed in water) drained and chopped
• 2 cups (packed) fresh baby spinach
• 1 cup freshly grated parmesan cheese
• Salt & pepper to taste

Instructions

1. I suggest letting the cream cheese sit on the counter for a while - it's much easier to work with when it's softened. Roughly chop your artichokes. 
2. Add the olive oil to a skillet over medium heat. Stir in the cream cheese until it's melty.
3. Add the garlic to the pan and cook for about a minute.
4. Add the chicken broth and stir the sauce until it's smooth.
5. Add the gnocchi and artichokes. Give it a good stir. 
6. Add the spinach to the pan. I just let it sit on top.
7. Cover the pan and let it cook for 5 minutes.
8. Stir in the cheese and let the gnocchi cook uncovered for another couple of minutes until it's cooked through. 
9. Season gnocchi with salt & pepper as needed and serve immediately. 

By the way, This dish is pretty rich.

I suggest having it for a side than a main dish.

The Gnocchi cooks with the sauce so you don't need to pre-cook it.

It doesn't take long!

I think the boys loved it!

Let me know what you guys think!

xoxo

-Jen

It's Okay...

"It's okay...
If the only thing
you did
today
was breath."

Mango Float

The weather last week was really nice, It felt like Summer is almost here and 

it made me crave for some Tropical Dessert.

Even though today's weather is back to cold/windy day again.

I still went ahead and made this awesome dessert. 

Also, my cravings for fruits and veggies have been crazy. 

So I have been getting more fresh produce when I get a chance to go to the 

Grocery store.

...And every time I get mangoes, it has been so good!!!!

I couldn't stop thinking about making this so I just did. 

This is probably the first dessert I have ever learned to make.

I mean.... It's not that hard!

I made it extra special, because these days cooking is probably one of the way I can be creative at. 

Let me know what you guys think!!!

Mango Float

Ingredients

• 2 half pints (236 ml each) whipping or heavy Cream, chilled
• 1/2-2/3 cup sweetened condensed Milk, or to taste (adjust to your preferred sweetness)1
• 1 cup Mango puree, from fresh mangoes if possible
• 1/2 tsp Vanilla Extract
• Honey, to taste (optional)
• 3-4 Mangoes, ripe and thinly sliced (use soft or tender Mangoes for easier slicing)
• 1 pack Graham Crackers
• 6 tbsp Sliced Almonds, divided into three parts (2 tbsp each)
• Maraschino Cherries, for garnish

Instructions

1. In a mixer beat the cream on high speed until the volume increases and the mixturethickens about 3 minutes. Stop the mixer and gently stir in the condensed milk. Add the vanilla extract and mango puree and gently stir just until mixed in. Adding a small amount of Honey is optional. I added it because the mangoes I had were sweet-tart so to balance it out I mixed some honey. I believe the small amount of honey made a difference in the taste, too. If your mango is already sweet it may not be necessary. Taste the cream and adjust the sweetness to your liking.
2. Assemble the Graham Crackers on the bottom of a 9 x 13 glass baking dish (has to be freezer-safe). Fill in the gaps with smaller pieces.
3. Spread 1/3 of the cream mixture on top of the Graham crackers. Arrange the mango slices on top of the cream. You can arrange them however you want to. Sprinkle with about 1/3 of the sliced Almonds.
4. Repeat the process twice. For the third layer you can add some Maraschino Cherries for garnish. You can add as many Mango slices as you have available. Sprinkle with the remaining sliced Almonds.

   
   
5. The next step is very important. Whether you are serving it in a few hours or the next day – you need to chill it properly. Immediately after assembling the dish, cover it with plastic wrap and place it in the freezer for at least an hour – preferably 2 hours. This will help set the cream. Transfer to the fridge and chill for another 1-2 hours and then serve. If serving it the next day then, after freezing it, just place it in the refrigerator overnight and take out and serve when needed. It should come out perfect and easy to slice and will not disintegrate.

Enjoy!!!

xo

-Jen

Creamy Sausage Gnocchi

I love easy Weeknight meal that me, hubby especially the kids will love.

I have been running out of ideas on what to make these days and I know

I have to be more creative especially that the option for take out/delivery is very less.

I'm so glad I found this Recipe.

Very easy to make!!!

Let me know what you guys think!!

Creamy Sausage Gnocchi

Ingredients

• 1 lb mild ground sausage
• 1 onion diced
• 2 cloves garlic minced
• 1 tsp salt
• 1 tsp pepper
• 2 tsp Italian seasoning
• 1 tsp garlic powder
• 1 15 oz can garlic and olive oil petite diced tomatoes (any flavor will do)
• 3/4 cup heavy cream
• 1 16 oz pkg gnocchi
• 2-3 cups spinach
• 1 1-2 cup shredded mozzarella cheese

Instructions

• In skillet over medium high heat add your sausage, onion, garlic and seasonings and saute until browned,
• Add in your tomatoes, creamy, gnocchi and spinach and heat until gnocchi is cooked, spinach is wilted and some of the cream has reduced (about 8-10 minutes).
• Stir in your shredded mozzarella cheese until melted.
• Top with more cheese and parsley if desired.

I hope you are having a good week!!

xoxo

-Jen

Deep Breaths

"Deep Breaths

are like

little love notes

to your body."

Italy Lockdown

Hi guys!

How's your weekend going?

It's officially week 4 of Lockdown here in Italy.

The rest of the world just started and its still feels surreal what

we are going through right now. 

I'm pretty sure everyone is aware what is this virus capable of. 

Stay home please. 

I still get to go the Groceries near by our house. 

Which was so nice then hubby gets most of the stuff we need on base. 

I really can't wait for everything to get back to normal guys. 

But, going to be more patient and follow the rules.

It feels like it's getting tighter and tighter everyday.

At this point, I don't know what else can they restrict. 

Anyways, We are okay.

..And thats important.

We are almost running out of things to do but as long as these boys are happy then I'm happy.

I'm grateful we have this little backyard.

When hubby doesn't have work this is where we usually hangout.

Jenga is always fun.

There's no one I'd rather be with. 

I also been doing so much cooking/baking these days so get ready for new Recipes!

You guys remember these cookies that I made few years ago? 

(Oreo Stuffed Chocolate Chip Cookies)

Still as yummy as I remember!

I'm 100% down on making new stuff!!

What do you guys recommend??!!

Share your Favorite recipes on the comment box!

Stay well friends!

xoxo

-Jen

New Risto (Aviano)

Hello friends!

What a crazy month, week or lets just say...this YEAR has been. 

It's pretty obvious what Italy is going through right now and its getting harder and harder as

day goes by. 

This Virus is changing our lives. 

Our life has been so different since Italy got hit hard. 

I will update you guys on my next post.

But, we are okay. 

Hanging in there and doing the best we can to not get it or spread it to other people

by staying home.

Few weeks ago.. 

We went out to dinner for probably the last time for a little while.

We have been home schooling for a few weeks that time and I wanted to get some fresh air have a

nice meal with my family.

It was a good idea. 

The next day was when they announced the shut down for the whole country.

Anyways we went to New Risto in Aviano.

I've been to this restaurant once but we never went as a family.

I was craving for a good Italian food.

Prosecco for starters of course!

..And Calamari Fritti!

This restaurant is pretty much like Spaghetti house (San Giorgio) in Aviano.

Mostly Americans eat there and everyone that worked in the restaurant speaks well English.

I had the Seafood Pasta.

So yummy, nothing crazy.

It was a good meal. 

It's a good restaurant option if you really want some Italian food and worried

about communicating well with the staff. 

It was a good night with family.

Stay well friends. 

xoxo

-Jen

Open mind.

"Open mind,

Big dreams

Wild Heart."